This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

Spicy Salmon Wraps: so easy, so delectable and so spicy. These spicy salmon wraps are an excellent change to a boring lunch routine. They take minutes to prepare but make for a nutritious and filling on-the-go meal.

Ingredients

4 ounces, weightCooked Salmon

⅛ teaspoonsSalt

2 TablespoonsDiced Chipotle Peppers In Adobo Sauce

½ wholeBell Pepper, Sliced

1 cupSpinach

1 wholeFlour Tortilla

2 sprigsCilantro

Preparation

1. Start with some cooked salmon. I usually use dinner leftovers but you can also cook salmon up quickly on the stove top or in the oven. Simply cook salmon until it flakes apart easily and it is no longer bright pink in the middle. Or you can use canned salmon.

2. Flake the cooked salmon with a fork. Add salt and chipotle peppers to taste. Since I love my food spicy, I usually add more than 2 tablespoons. You may want to start with less, though.

3. In a pan over medium heat, give the bell peppers a quick sauté in some cooking spray. When the bell peppers are just tender, throw in the spinach. Continue cooking until the spinach is just wilted.

4. Heat the tortilla in a dry pan over medium heat, just until it shows light brown spots on both sides. Or you can do this in the microwave for 15 seconds. Fill the tortilla with 4 ounces of the salmon mix and the veggies. Roll into a burrito.

These keep very well in the refrigerator and are so convenient for lunch.